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This quick tortellini pasta salad is a simple and no fuss recipe that you can throw together in 15 minutes or less. Perfect as a fast side, main dish, or quick lunch, this cold cheese tortellini salad is packed with roasted and fresh veggies, salami, basil pesto, and flavorful Italian dressing.
Meet your new favorite go-to meal or side dish!
Made in a flash with quick-cooking cheese tortellini and infinitely customizable, this cold tortellini pasta salad is the perfect back-pocket recipe.
Store-bought basil pesto and Italian dressing are great for this tortellini pasta salad! If you’d like to DIY it, I have a recipe for an easy homemade Italian dressing in the notes section of the printable recipe card below.
And our quick pesto recipe is my favorite go-to. Even better, it’s made without expensive pine nuts!
SArah’s Cheat Codes
When I make this pasta salad, I like to serve it as a main dish, which serves 3-4 adults. If I bring it to an event where we need a side, it serves 6-8.
While I love a no-fuss recipe, I do like to take a little bit of extra time cutting the veggies to similar sizes. It makes this recipe so much easier to eat.
My secret trick in my home kitchen is using a serrated or a cheese knife to slice the small, delicate tomatoes in half.
Quick & Easy Tortellini Pasta Salad With Salami and Pesto
Equipment
- Strainer
Ingredients
- 20 oz cheese tortellini
- 3/4 cup Italian salad dressing
- 2 tbsp pesto
- 1 cup roasted asparagus, cut into 1-inch pieces {see notes}
- 1/2 cup bell pepper, diced
- 1/4 cup sliced olives
- 1 cup grape tomatoes, sliced in half
- 1/2 cup pepperoni or salami, cut into 1/2-inch pieces
- 1/4 cup grated Parmesan
Instructions
- Cook tortellini in salted boiling water according to the instructions on the package (usually 3-7 minutes depending on the brand).20 oz cheese tortellini
- Drain tortellini and rinse with cold water.
- In a large mixing bowl, add pesto and salad dressing and whisk until combined.3/4 cup Italian salad dressing, 2 tbsp pesto
- Add all the other ingredients to the bowl, including the cooked/cooled tortellini, and stir gently to combine.1 cup roasted asparagus, cut into 1-inch pieces, 1/2 cup bell pepper, diced, 1/4 cup sliced olives, 1 cup grape tomatoes, sliced in half, 1/2 cup pepperoni or salami, cut into 1/2-inch pieces, 1/4 cup grated Parmesan, 20 oz cheese tortellini
- Allow salad to sit in the fridge for 1+ hours before serving.
Notes
- I roasted my asparagus in the air fryer at 390˚F for 7 minutes. You can also grill it, roast it in the oven, or sub in your favorite seasonal vegetables.
- This recipe serves ~3-4 if you’re using this as a main dish, or ~6-8 if you want it as a side.
- A serrated bread or cheese knife makes the cleanest cuts for slicing the small tomatoes in half.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this today and keep it overnight in the refrigerator?
Yes, absolutely! Under “Storage Instructions” it has: Storing Leftovers: Allow the tortellini and any roasted veggies to fully cool before storing it in an air-tight container in the fridge for 2-3 days.